Mini Meat Loaves

These are an easy weeknight meal and they're great the next night too.

(adapted from cookinglight.com)

Cooking meat loaf in single-serving portions cuts cooking time in half and keeps the meat juicy. The tangy ketchup and mustard glaze helps these loaves brown nicely, too.

1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg, lightly beaten
Cooking spray

Preheat oven to 400°.

Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.

Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400° for 25 minutes or until done.

Yield:  4 servings (serving size: 1 loaf)

Chicken with Marsala, Mushrooms, and Gorgonzola

Mushrooms. Gorgonzola, Parsley. Chicken. What's not to love about Chicken Marsala? Not much. Unless mushrooms aren't your thing. But they are ours in this house and we love this entree. So easy to cook up. If I don't have fresh mushrooms on hand, I'll use canned mushrooms and Jared almost likes it better.

(adapted from Jennifer Armentrout from finecooking.com)

There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do. Serves 2-3

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/2 cup dry Marsala
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley

Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side.

Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium-high heat and add the remaining 1 Tbs. oil.
Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes.
Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.
Stir in the cream and simmer until thickened slightly, 2 to 3 minutes.
Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes.
Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

I served this meal with blanched broccoli and cubed butternut squash (as shown in the picture - yes, that's a large fishtank in the background, thanks husband). I think there was a spinach salad in there somewhere too. Love this meal.

Skor Bars

This recipe used to be on the back of the toffe package, but is there no longer. Maybe someday it will re-emerge. Until then, these are delicious, completely unhealthy, and perfect for taking to a dinner to share with everyone (so you don't have to eat them for breakfast the rest of the week).

prep time: 15 minutes
serving: 8-10

- 2 1/3 cups flour
- 2/3 cup light brown sugar
- 3/4 cup butter
- 1 egg beaten
- 2 cups semi-sweet chocolate chips, divided in half
- 1 can sweetened condensed milk
- 1 3/4 cup skor (or heath bar) toffee chips (1 package)


Preheat oven to 350.
Combine flour and brown sugar in bowl.
Cut in butter until mixture looks like soft crumbles.
Add egg; mix well.
Stir in 1 1/2 cups chocolate chips.
Set aside 1/2 cup mixture
Press crumb mix in 13x9 in pan
Bake at 350 for 10 min.

Pour sweetened condensed milk evenly over crust
Top with 1 1/2 cups toffee
Spread crumb mix over the top
1/2 cup chocolate chips on top of all that
Bake 25-30 minutes until golden brown
Remove and sprinkle last bit of toffee on top

Hollandaise

Not sure if this is a Swanson family secret, but I don't think so. We love it and I need it on here so I can search for it when I need it. Perfect for eggs benedict, asparagus, and whatever else you put hollandaise on - everything?

- 2 egg yolks
- 2 T lemon juice
- 1/4 t white pepper
- 1/2 t salt
- 1/4 lb butter

Combine over low heat, stirring constantly and slowly

Orange Ricotta Pancakes

Oh I love breakfast! When I  lived in Huntington Beach, we had a million different breakfast nooks to try. There was one such place in Newport Beach that was a tiny little cafe with amazing pancakes. My roommate and I set out to create our own and this is what we have. I made them the other morning for Jared and he loved them (hint: make sure to warn your husband that there is cheese in them so he won't be freaked by how soft they are).

1 3/4 cups part-skim ricotta cheese (15oz)
1/3 cup granulated sugar
2 large eggs
2 tsp grated orange zest (1 orange)
2/3 cup all-purpose flour
3 Tbl canola oil
powdered sugar or maple syrup

In medium bowl, whisk together ricotta cheese, sugar, eggs, orange zest. Stir in 2/3 cup all-purpose flour until just combined.

Heat 3 T canola oil in a large non-stick over med-low heat.

Working in batches (and adding more oil to skillet as needed), add batter, using 1/4 cup per pancake.

Cook until browned (4 to 5 minute per side)

Transfer pancakes to a paper towel-lined plate to drain

Serve hot, dusted with confectioner's sugar or drizzled with maples syrup, side of orange, and anything else for breakfast.

Makes 4 servings

Magic Mineral Broth (tm)

(adapted from Rebecca Katz)
I made this broth a few weeks ago and froze it and am using it as the base for our chicken noodle soup tonight. It is SUPER DUPER nutritious. You can use this for everything to make your immune system kick into high gear: tea, base for soups, or rice dishes. "This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy."

Chop all ingredients into chunks and throw them in the pot, roots, skins, and all.

6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6 by 1-inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries

In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches belwo the rim with water, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing.

Makes 6 to 7 quarts

Tip: After you make this great broth, eat the veggies! I say that, but they were too mushy for my liking, BUT I have a 10-month old baby and I pureed the vegetables and used part for the rest of the week and froze the rest. He LOVED it. And I felt like a good mama because it was so healthy. Your babe is sure to grow healthy and strong. He jumped up to 87% on the height chart after eating this. Well maybe it wasn't completely from this.

My Favorite Grilled Cheese

Just in case you were wondering...

Wheat Bread
Jarlsburg
Cream Cheese
Apricot Jam

Cream cheese on the bread, Jarlsburg in between, and apricot jam on top after it's been grilled. Last night I tried sliced apples inside of it and that was delish too.

Grilled Cheese Party

Last night we had a grilled cheese party for my husband's birthday. It was so fun and so easy to put together. Here was my shopping list, in case you want to throw one too.

Cheeses (a few ideas)
Manchego
Muenster
Cheddar
Buffalo
Swiss
Havarti
Gouda
Smoked Gouda
Jarlsburg (my FAVORITE)
Cream Cheese

Additional Sandwich items
Butter (to butter the outside)
Apples
Apricot Jam
Orange Marmalade

Breads
Wheat
White
Sourdough
Artisan bread of any kind

Soup
Creamy Tomato Soup (see recipe below)

Drinks
Lemonade
Martinelli's
Ginger Ale and Cran/Raspberry drink

Other items
Toothpicks with flags on them to label the cheeses
Crock pot to keep the soup warm
Several plates, cutting boards, etc. to display cheeses
Panini Makers, George Foreman Grills, etc. (have people bring theirs if they have them, makes the cooking go by much quicker)
Bowls
Plates
Soup spoons

In past times, so you're not the one with a ton of cheese left over, I've had people bring their favorite cheese, topping for a grilled cheese, or bread. For yesterday though, I just went to Costco and bought these packages with assorted cheeses. They work great - we had 4 normal cheeses, 4 artisan cheeses and a couple of other cheese that I really like.

Have a good time and let me know if you do it!

Classic Tomato Soup

If you're going to have grilled cheese, then you need tomato soup too. This soup goes together quickly, but leave time for it to simmer about 40 minutes. I first tried this out yesterday for Jared's birthday. We did a grilled cheese party and had friends over. I tripled the recipe and it easily fed 10 adults and about three times that many children, with ample left over. Probably next time, I'll just double it.

(adapted from finecooking.com by Perla Meyers)

Serves 8 Yields about 8 cups.

2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28-oz. can whole peeled plum tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

 

Tip: I have a handheld cuisinart mixer. It's excellent for pureeing soups. But, if you don't have one, make sure to crack the lid when pureeing the tomatoes and the final soup mixture because hit can build up and make it explode. No fun if that happens. Also, puree in small batches so you don't get rogue clumps in your soup.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.

Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.
Serving Suggestions
To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Dollies

I say healthy, but I also mean yummy too. So, here's my first recipe: Dollies. Jared's family put me onto these and so I made them last night for his birthday. The next few recipes will also be from the shindig that we put on for my hubs.

1 1/2 cups graham cracker crumbs
1/2 cup butter melted
1 - 14oz can sweetened condensed milk
2 cups semi-sweet choc chips
1 1/3 cups flaked coconut
1 cups chopped nuts (walnuts or other nuts work well too)

Heat oven to 350. Melt butter and spread in bottom of 9x13 pan (I use the heat of the oven to melt the butter). Layer graham crackers and crush into pan. Layer chocolate chips, coconut, nuts. drizzle milk evenly over crumb mixture. Bake for 25 to 30 min until lightly browned.

Welcome

There are a hundred trillion food blogs out there. Why is this different? It's not. I just like to cook good, healthy food and try new recipes. I get all my recipes online because we live in a small space and who needs cookbooks when I have my computer? If I like it, often I wonder later where in the world wide web did I find that recipe?

So, I thought I'd just post all my post-worthy recipes that I like here. Mostly for myself, but also for anyone who wants to cook eat and find something yummy.